Allergy information for: Bell pepper (Capsicum annuum )

Occurrence:Bell pepper can be eaten raw or can be added as a seasoning to cooked foods.

Allergy Information:Allergy to bell pepper is commonly reported with respiratory symptoms rather than reactions of the mouth or skin (most commonly rhinoconjunctivitis but also asthma) which is slightly unusual. Headaches were also reported which are sometimes associated with allergic rhinitis but are otherwise rarely reported as a symptom of food allergy. Allergy to bell pepper is often associated with the celery-birch-mugwort-spice syndrome.

The thaumatin-like proteins (TLPs) contain 8 disulfide bridgesand so it might be expected to be thermostable. The TPLs are generally resistant to proteases and pH-induced denaturation (Breiteneder, H. 2004) [1001]

This protein is thought to be heat stable since it was also present in the dried powder of paprika and able to inhibit IgE binding to the corresponding protein in the protein extract (Jensen-Jarolim et al. 1998) [913]

Nature of main cross-reacting proteins:Not known

Allergen properties & biological function:Cap a 1has significant similarities to other thaumatin-like proteins belonging to pathogenesis-related protein group 5 and are thought to be produced in response to pathogen infection or to osmotic stress. (Inschlag et al. 1998)